These gluten free lemony blueberry bars are delicious! I love that there are only 7 ingredients and that these bars can be whipped up quickly.
Make sure to tamp them down somewhat firmly as they do tend to be crumbly if you don’t! Enjoy.
- 3 1/2 packed cups of almond flour
- 1/2 cup Wholesome Sweeteners Organic Sugar
- 1 tbsp baking powder
- 2 tbsp almond milk
- 2 tbsp lemon juice
- zest of one small lemon.
- 1 cup of fresh or frozen organic blueberries
Preheat Oven to 350 degrees.
Line a loaf pan with a sheet of parchment paper allowing the edges to come well up the sides. If you don’t have a large loaf pan you can use an 8 x 8 square pan instead.
In a food processor or in a bowl mix together the almond flour, sugar, baking powder, salt, milk, lemon juice and lemon zest.
In the food processor- turn it on briefly until the mixture becomes crumbly (pea sized crumbs) If mixing by hand- stir the ingredients until they also become crumbly.
Into your prepared loaf pan sprinkle a layer of crumbs. Add a layer of blueberries. On top of the blueberries add another layer of crumbs. Continue with this layering until you have used up all of your crumbs and berries.
Using the edges of the parchment (or the back of a tablespoon) lightly press down to form the crumbs into a cohesive bar in the pan. ( don’t press down too hard or else your bars may end up very dense- BUT do make sure to press down enough that the bars hold together, otherwise they are going to end up crumbly after they have baked).
Place the pan into the oven on the middle rack and bake 40-45 minutes until the edges are dark golden brown.
Remove from oven- allow to cool and then slice into bars.
Store in the fridge in a sealed bag or container.
(adapted from Real Sustenance)